Monthly Archives: January 2020

Pan-Seared Cod

Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter

Pan-Seared Cod on plate

This classic restaurant technique can easily be done at home and will quickly become one of your favorite ways to prepare fish.

Watch the video recipe here and get our weekly-ad here.

Prep: 20 minutes • Cook: 15 minutes • Serves: 4

Ingredients

  • 4          (5-ounce) cod fillets
  • 1          teaspoon sea salt
  • 1          teaspoon cracked black pepper
  • 1/8       teaspoon crushed red pepper flakes
  • 4          tablespoons extra virgin olive oil
  • 3          tablespoons unsalted butter
  • 2          tablespoons fresh lemon juice
  • ½         medium yellow onion, thinly sliced
  • 1½       cups thinly sliced Brussels sprouts
  • 6          radishes, thinly sliced
  • 1          large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
  • 2          teaspoons thinly sliced chives
  • 1          teaspoon chopped fresh tarragon leaves

Recipe

  1. Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
  2. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper.
  3. Spoon lemon-butter over cod and vegetables to serve.

Nutrition

Approximate nutritional values per serving: 346 Calories, 22g Fat (8g Saturated), 91mg Cholesterol, 951mg Sodium, 11g Carbohydrates, 3g Fiber, 25g Protein

Pan-Seared Cod

Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter

Pan-Seared Cod on plate

This classic restaurant technique can easily be done at home and will quickly become one of your favorite ways to prepare fish.

Watch the video recipe here and get our weekly-ad here.

Prep: 20 minutes • Cook: 15 minutes • Serves: 4

Ingredients

  • 4          (5-ounce) cod fillets
  • 1          teaspoon sea salt
  • 1          teaspoon cracked black pepper
  • 1/8       teaspoon crushed red pepper flakes
  • 4          tablespoons extra virgin olive oil
  • 3          tablespoons unsalted butter
  • 2          tablespoons fresh lemon juice
  • ½         medium yellow onion, thinly sliced
  • 1½       cups thinly sliced Brussels sprouts
  • 6          radishes, thinly sliced
  • 1          large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
  • 2          teaspoons thinly sliced chives
  • 1          teaspoon chopped fresh tarragon leaves

Recipe

  1. Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
  2. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper.
  3. Spoon lemon-butter over cod and vegetables to serve.

Nutrition

Approximate nutritional values per serving: 346 Calories, 22g Fat (8g Saturated), 91mg Cholesterol, 951mg Sodium, 11g Carbohydrates, 3g Fiber, 25g Protein

Pan-Seared Cod

Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter

Pan-Seared Cod on plate

This classic restaurant technique can easily be done at home and will quickly become one of your favorite ways to prepare fish.

Watch the video recipe here and get our weekly-ad here.

Prep: 20 minutes • Cook: 15 minutes • Serves: 4

Ingredients

  • 4          (5-ounce) cod fillets
  • 1          teaspoon sea salt
  • 1          teaspoon cracked black pepper
  • 1/8       teaspoon crushed red pepper flakes
  • 4          tablespoons extra virgin olive oil
  • 3          tablespoons unsalted butter
  • 2          tablespoons fresh lemon juice
  • ½         medium yellow onion, thinly sliced
  • 1½       cups thinly sliced Brussels sprouts
  • 6          radishes, thinly sliced
  • 1          large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
  • 2          teaspoons thinly sliced chives
  • 1          teaspoon chopped fresh tarragon leaves

Recipe

  1. Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
  2. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper.
  3. Spoon lemon-butter over cod and vegetables to serve.

Nutrition

Approximate nutritional values per serving: 346 Calories, 22g Fat (8g Saturated), 91mg Cholesterol, 951mg Sodium, 11g Carbohydrates, 3g Fiber, 25g Protein

Pan-Seared Cod

Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter

Pan-Seared Cod on plate

This classic restaurant technique can easily be done at home and will quickly become one of your favorite ways to prepare fish.

Watch the video recipe here and get our weekly-ad here.

Prep: 20 minutes • Cook: 15 minutes • Serves: 4

Ingredients

  • 4          (5-ounce) cod fillets
  • 1          teaspoon sea salt
  • 1          teaspoon cracked black pepper
  • 1/8       teaspoon crushed red pepper flakes
  • 4          tablespoons extra virgin olive oil
  • 3          tablespoons unsalted butter
  • 2          tablespoons fresh lemon juice
  • ½         medium yellow onion, thinly sliced
  • 1½       cups thinly sliced Brussels sprouts
  • 6          radishes, thinly sliced
  • 1          large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
  • 2          teaspoons thinly sliced chives
  • 1          teaspoon chopped fresh tarragon leaves

Recipe

  1. Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
  2. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper.
  3. Spoon lemon-butter over cod and vegetables to serve.

Nutrition

Approximate nutritional values per serving: 346 Calories, 22g Fat (8g Saturated), 91mg Cholesterol, 951mg Sodium, 11g Carbohydrates, 3g Fiber, 25g Protein

Pan-Seared Cod

Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter

Pan-Seared Cod on plate

This classic restaurant technique can easily be done at home and will quickly become one of your favorite ways to prepare fish.

Watch the video recipe here and get our weekly-ad here.

Prep: 20 minutes • Cook: 15 minutes • Serves: 4

Ingredients

  • 4          (5-ounce) cod fillets
  • 1          teaspoon sea salt
  • 1          teaspoon cracked black pepper
  • 1/8       teaspoon crushed red pepper flakes
  • 4          tablespoons extra virgin olive oil
  • 3          tablespoons unsalted butter
  • 2          tablespoons fresh lemon juice
  • ½         medium yellow onion, thinly sliced
  • 1½       cups thinly sliced Brussels sprouts
  • 6          radishes, thinly sliced
  • 1          large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
  • 2          teaspoons thinly sliced chives
  • 1          teaspoon chopped fresh tarragon leaves

Recipe

  1. Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
  2. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper.
  3. Spoon lemon-butter over cod and vegetables to serve.

Nutrition

Approximate nutritional values per serving: 346 Calories, 22g Fat (8g Saturated), 91mg Cholesterol, 951mg Sodium, 11g Carbohydrates, 3g Fiber, 25g Protein

Food Club® Blueberry Jam

Jam out with this fresh blueberry jam. See our weekly ad for specials on fresh blueberries and blueberry items here.

Ingredients:

4 cups fresh blueberries

1 cup sugar

1 tsp. lemon juice

Instructions:

In a small sauce pan, add all ingredients over medium-high heat.

Stir for 20-30 minutes until mixture thickens.

Let cool and enjoy!

Blueberry Overnight Oats

These simple and delicious jars of joy can make your morning just a little bit easier, and more delicious too!

Here’s what you will need:

1/2 cup (50 grams) rolled oats

1/2 cup (120 ml) unsweetened almond milk

3/4 tablespoon honey or pure maple syrup

1/4 teaspoon pure vanilla extract

1/4 cup (25 grams) fresh or frozen blueberries

TOPPINGS (OPTIONAL)

1/4 cup (25 grams) fresh blueberries

honey or maple syrup

Instructions:

  1. In a 16-ounce mason jar, cup, or large bowl, combine the rolled oats, almond milk, honey, and vanilla extract.
  2. Combine well, then mix in the blueberries.
  3. Stir again, cover, and place the in the refrigerator overnight.
  4. In the morning, give a good mix, then top with fresh blueberries and drizzle of honey or maple syrup.

Strep Testing Now Available

It’s strep throat season and if you think you or someone in the family might have strep throat, visit any of our Maceys, Lin’s, Fresh Market, Dan’s or Dick’s Market * pharmacies to request a rapid strep test. Walk ins are welcome and if positive, antibiotics will be dispensed. This convenient and easy test saves you time and provides you with treatment options to ensure you start feeling better quickly. Visit our website to find a pharmacy near you.

*Not available at Dick’s Bountiful and Lin’s Overton.